NUTRITION AND DIETETIC (ENGLISH)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Program Outcomes

Classified

1 - Knowledge

Theoretical - Conceptual

1) To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice.

2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.

2 - Skills

Cognitive - Practical

1) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)

2) To use healthcare, information technologies for Nutrition and Dietetic practice and research.

3 - Competences

Communication and Social Competence

1) To communicate effectively with advisee, colleagues for effective professional relationships.

2) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.

Learning Competence

1) To use life-long learning, problem-solving and critical thinking skills.

Field Specific Competence

1) To act in accordance with ethical principles and values in professional practice.

2) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.

3) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.

Competence to Work Independently and Take Responsibility

1) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.

2) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.

Program Gains Program Level

Program Outcomes	TR-NQF-HE 6 (Bachelor) Level Descriptors	TR-NQF-HE Main Field Descriptors 72 - Health

1 - Knowledge
Theoretical - Conceptual
1) To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. 2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.	1) Possess advanced level theoretical and practical knowledge supported by textbooks with updated information, practice equipments and other resources.
2 - Skills
Cognitive - Practical
1) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) 2) To use healthcare, information technologies for Nutrition and Dietetic practice and research.	1) Use of advanced theoretical and practical knowledge within the field. 2) Interpret and evaluate data, define and analyze problems, develop solutions based on research and proofs by using acquired advanced knowledge and skills within the field.
3 - Competences
Communication and Social Competence
1) To communicate effectively with advisee, colleagues for effective professional relationships. 2) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.	1) Inform people and institutions, transfer ideas and solution proposals to problems in written and orally on issues in the field. 2) Share the ideas and solution proposals to problems on issues in the field with professionals and non-professionals by the support of qualitative and quantitative data. 3) Organize and implement project and activities for social environment with a sense of social responsibility. 4) Monitor the developments in the field and communicate with peers by using a foreign language at least at a level of European Language Portfolio B1 General Level. 5) Use informatics and communication technologies with at least a minimum level of European Computer Driving License Advanced Level software knowledge.
Learning Competence
1) To use life-long learning, problem-solving and critical thinking skills.	1) Evaluate the knowledge and skills acquired at an advanced level in the field with a critical approach. 2) Determine learning needs and direct the learning. 3) Develop positive attitude towards lifelong learning.
Field Specific Competence
1) To act in accordance with ethical principles and values in professional practice. 2) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. 3) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.	1) Act in accordance with social, scientific, cultural and ethic values on the stages of gathering, implementation and release of the results of data related to the field. 2) Possess sufficient consciousness about the issues of universality of social rights, social justice, quality, cultural values and also, environmental protection, worker's health and security.
Competence to Work Independently and Take Responsibility
1) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. 2) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.	1) Conduct studies at an advanced level in the field independently. 2) Take responsibility both as a team member and individually in order to solve unexpected complex problems faced within the implementations in the field. 3) Planning and managing activities towards the development of subordinates in the framework of a project.

Conjoined

1) To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice.

2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.

3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)

4) To use healthcare, information technologies for Nutrition and Dietetic practice and research.

5) To communicate effectively with advisee, colleagues for effective professional relationships.

6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.

7) To use life-long learning, problem-solving and critical thinking skills.

8) To act in accordance with ethical principles and values in professional practice.

9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.

10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.

11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.

12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.